Vegetable Spaghetti

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Vegetable Spaghetti is perfect when the garden is producing in high gear. Al dente works for your vegetables as well as your spaghetti!

Pasta with broccoli, squash, mushrooms

Vegetable Spaghetti

So easy and simple to make you can create this dish in no time at all. Keeping your vegetables slightly firm gives a terrific fresh bite to this pasta.

The easy homemade pasta sauce with the base of canned tomatoes and garlic is easy to spice up with red pepper flakes and your favorite seasonings.

Regular spaghetti noodles are all you need. I know you were probably thinking Vegetable Spaghetti would include spiralized vegetable noodles, but no, not this time.

Vegetables on top of vegetables would even be too much for me, and that is saying a lot because I do love my produce.

Vegetable Spaghetti

The vegetables will cook quickly while your pasta boils. This is a great option for using leftover cooked vegetables or for quickly sauteeing fresh vegetables.

If you don’t have quite enough leftover vegetables, start by sauteing your fresh and then at the very end pop in anything already cooked. You just want to heat it – not turn it into vegetable mush.

Vegetable spaghetti is a versatile dinner that you’re likely to fall for at first bite. If you choose to make it without meat, I highly recommend adding that optional bit of lemon zest at the end, as it will beautifully brighten the whole dish.

Vegetables Pasta

Spaghetti with Vegetables

This vegetable-filled spaghetti is delicious when made both with or without any meat. My own preference is fully loaded with vegetables without any meat needed.

My guys enjoy this best with a pound of hot sausage or ground beef added to the mix. However, if you prefer a vegetarian option, it’s delicious without a bit of meat added to it.

Vegetable Spaghetti

Vegetable Spaghetti Recipe

  1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
  2. While the pasta is cooking, warm the oil in a large deep-sided skillet over medium-high heat. (I like this skillet!) If a deep skillet isn’t available, a dutch oven or large pot will also work.
  3. Add the onion to the skillet and cook for a minute before adding the peppers. Continue cooking, while stirring frequently for 2 minutes. Add the broccoli and cook 1 more minute before adding the mushrooms and both squash.
  4. Continue cooking and constantly tossing the vegetables for 3-4 minutes until barely softened and still crisp-tender. The skillet will be very full and stirring constantly avoids overcooking the vegetables on the bottom of the pan.
  5. Remove the vegetables from the heat and season to taste with salt and pepper. Transfer the vegetable mixture to a bowl or plate.
  6. Combine the olive oil, pepper flakes, salt, and garlic in the empty skillet or pot. Stir while heating the pan over medium-high heat. Saute for about 30 seconds, just until everything is fragrant. Stir in the tomatoes and heat to a gentle simmer, this should only take a couple of minutes.
  7. Taste the sauce. If it needs more salt, add it now. Stir in the lemon zest (if desired and if not using meat) and taste again. Add the pasta to the sauce and toss well.
  8. Return the vegetable mixture to the skillet and toss to combine. (Add the cooked meat, if desired.) Sprinkle with parsley. Serve warm.
Vegetables and Noodles

Veggie Spaghetti

This recipe is a great one for using up leftover vegetables. You can swap in 6 cups of cooked vegetables for the list of vegetables in this recipe.

Roasted, steamed, boiled, sauteed, grilled, and even air-fried vegetables will work.

I had a bunch of leftover grilled asparagus last time I made this and it was terrific added to the mix. As long as your sauce is seasoned well, this dish will work beautifully with just about any combination of vegetables.

Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.

Vegetable Fried Rice is filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, and zucchini, a great way to use up those leftovers.

Vegetables and Noodles

Vegetable Spaghetti

Al dente works for your vegetables as well as your spaghetti. Vegetable spaghetti is perfect when the garden is producing in high gear.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8

Ingredients 

  • 12 ounces thin spaghetti
  • 1 tablespoon olive oil
  • 1 small yellow onion chopped into ½-inch pieces, about 1 cup
  • 1 large red bell pepper chopped into ½-inch pieces, about 1½ cups
  • 2 cups broccoli florets cut small
  • 8 ounces baby mushrooms halved (if small) or sliced ¼-inch thick
  • 1 yellow crookneck squash sliced ½-inch thick and cut bite-size, about 2 cups
  • 1 zucchini squash sliced ½-inch thick and cut bite-size, about 2 cups
  • ½-1 teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 1 tablespoons fresh Italian parsley chopped
  • 1 pound hot sausage or ground beef, cooked and crumbled OPTIONAL

Sauce Ingredients

  • 2 tablespoons olive oil
  • ¾ teaspoon crushed red pepper flakes the full amount makes a very spicy sauce
  • ½ teaspoon kosher salt
  • 2 medium cloves of garlic minced or finely chopped
  • 28 ounce can crushed tomatoes
  • 15 ounce can tomato sauce
  • 1 teaspoon finely minced lemon zest OPTIONAL

Instructions

  • Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
  • While the pasta is cooking, warm the oil in a large deep-sided skillet over medium-high heat. (I like this skillet!) If a deep skillet isn't available, a dutch oven or large pot will also work.
  • Add the onion to the skillet and cook for a minute before adding the peppers. Continue cooking, while stirring frequently for 2 minutes. Add the broccoli and cook 1 more minute before adding the mushrooms and both squash.
  • Continue cooking and constantly tossing the vegetables for 3-4 minutes until barely softened and still crisp-tender. The skillet will be very full and stirring constantly avoids overcooking the vegetables on the bottom of the pan.
  • Remove the vegetables from the heat and season to taste with salt and pepper. Transfer the vegetable mixture to a bowl or plate.
  • Combine the olive oil, pepper flakes, salt, and garlic in the empty skillet or pot. Stir while heating the pan over medium-high heat. Saute for about 30 seconds, just until everything is fragrant. Stir in the tomatoes and heat to a gentle simmer, this should only take a couple of minutes.
  • Taste the sauce. If it needs more salt, add it now. Stir in the lemon zest (if desired and if not using meat) and taste again. Add the pasta to the sauce and toss well.
  • Return the vegetable mixture to the skillet and toss to combine. (Add the cooked meat, if desired.) Sprinkle with parsley. Serve warm.

Notes

If you choose to add meat to this recipe, while the pasta is cooking, cook and crumble the meat. Transfer the meat to a bowl or plate and set aside while cooking the vegetables.
This recipe is a great one for using up leftover vegetables. You can swap in 6 cups of cooked vegetables for the list of vegetables in this recipe.

Nutrition

Calories: 280kcal · Carbohydrates: 48g · Protein: 10g · Fat: 7g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Sodium: 689mg · Potassium: 925mg · Fiber: 6g · Sugar: 11g · Vitamin A: 1191IU · Vitamin C: 62mg · Calcium: 79mg · Iron: 3mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Pasta with sauce and vegetables
pasta with red sauce and vegetables

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